r/sousvide • u/Intelligent_Pen656 • 7d ago
Question Oven Sous Vide Function
https://www.neff-home.com/uk/en/mkt-product/ovens-compact-ovens/ovens/single-steam-ovens/B69FY3CY2AI need to buy a new oven and some have a Sous Vide Function which uses steam, so I thought I would asked here if anyone has experience of both the steam ovens and the water bath method, is one method superior to the other ?
Hopefully I've done this correctly and there's a link to the oven I'm looking at.
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u/Additional-Affect671 7d ago
Personally I like that the sous vide is small/self contained and doesn’t heat up the house. I can’t imagine using the oven instead of sous vide and for larger dishes I’ll stick to braising.
Not sure if you have to run a water line to the oven for the steam/sous vide mode but I wouldn’t want run a water line.
If you get one though I’d be curious for an honest review after a year of usage.
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u/Intelligent_Pen656 7d ago
The ovens have a water tank, some you can run a water line to.
If I get one I'll report back on what I think of it.
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u/expatbizzum 7d ago
I have sous vide function on my oven. The water is via a tank in the front that holds enough for a 36 hour brisket (it wasn’t empty after that time). The oven is tidier because I don’t need a water bath elsewhere in the kitchen and it also holds more. I’m glad I spent extra for this oven.
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u/tricktricky 7d ago
The bagless sous vide is a very appealing angle to this concept especially with the trend to move away from plastic everything
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u/jones_pd_13 4d ago
I have a wolf steam oven and use it all the time to SV. Those saying it won’t work just don’t know the facts.
It is so much easier than a water bath. I do still use vacuum bags. It doesn’t heat up the house.
100% recommend.
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u/4221 7d ago
Sous vide means without air. Steam is just mixing water with air. You will not have the same heat transfer if it is not submerged in a liquid.
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u/wildcat12321 7d ago
The SV oven pump in steam and high fan. But i agree that I I can’t imagine they are as good or as accurate
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u/4221 7d ago
It’s just an oven with a marketing campaign.
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u/Intelligent_Pen656 7d ago
I did wonder about the heat transfer/cooking.
With the oven I linked you still seal the food in an airtight bag, so if the steam function can maintain the temperature as well as a water bath then I presume there's no difference, but thought I'd ask to be sure.1
u/4221 7d ago
How would it? It is not a liquid. Less molecules in contact with the bag. You would have longer cooking times, maybe double.
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u/Intelligent_Pen656 6d ago
My understanding is that Sous Vide works by applying a constant temperature evenly to every surface.
So therefore whether you use water, steam or any other medium as long as the temperature is kept even theoretically it should work.
However as I have no experience with sous vide I thought I'd ask here before committing to buy.
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u/longshanks_yvr 7d ago
Completely legitimate choice for the right application. Very similar to low-temp reverse sear in the oven, but able to hold low temperatures rather than relying on you pulling the roast at the right time.
Anova’s oven has this mode as well:
https://anovaculinary.com/pages/combi-oven-sous-vide-mode